Seafood Cart · Chilled Shrimp Ceviche

Ceviche de Camarón

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Unlike the citrus-only Peruvian version, Ecuadorian ceviche is finished with tomato sauce and often eaten with a spoon — more soup than salad.

Shrimp are marinated in lime and orange juice with tomato, onion, and cilantro, then finished with a splash of tomato sauce or ketchup that gives Ecuadorian ceviche its distinctive sweet-tangy edge. It's sold at coastal stalls and market counters in cups or bowls, topped with popcorn or crunchy chifles.

Why it's made this way: The tomato-sauce twist and thicker, soupier broth set Ecuador's ceviche apart from its neighbors, reflecting a coastal tradition of pairing fresh seafood with the country's own tomatoes and citrus.